Portabella Red Onion and Chevre Pizza Whole Wheat Crust Abm
Indulge in the rustic flavors of this Portabella Red Onion and Chèvre Pizza on a homemade whole wheat crust, designed for easy preparation using an automatic bread machine (ABM). This pizza is a gourmet masterpiece, featuring a perfectly chewy and flavorful whole wheat crust topped with caramelized red onions, earthy portabella mushrooms, and creamy chèvre (goat cheese). A sprinkle of fresh thyme adds an herbaceous note, while melted mozzarella brings a gooey, comforting finish. The combination of sweet caramelized onions and tangy goat cheese creates a flavor profile that's both sophisticated and crowd-pleasing. Ideal for a cozy dinner or an elegant gathering, this pizza pairs beautifully with a crisp salad or a glass of your favorite wine. Ready in under 2 hours, this healthy yet indulgent recipe is the perfect balance of taste and nutrition.
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Recipe Information
Ingredients
- 1 cup Water
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 1 teaspoon Salt
- 2.5 cups Whole wheat flour
- 0.5 cup Bread flour
- 1 teaspoon Instant yeast
- 2 large caps Portabella mushrooms
- 1 medium Red onion
- 1 tablespoon Olive oil (for topping)
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 4 ounces Chèvre (goat cheese)
- 4 ounces Mozzarella cheese
- 0.25 teaspoons Salt (for topping)
- 0.25 teaspoons Black pepper
Instructions
Add water, olive oil, honey, salt, whole wheat flour, bread flour, and instant yeast to the pan of your automatic bread machine (ABM) in the order recommended by the manufacturer.
Set the bread machine to the dough cycle and start it. The process typically takes about 1.5 hours to mix and proof the dough.
While the dough is being prepared, clean and slice the portabella mushrooms into thin strips and slice the red onion into 1/8-inch rings.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the red onions until soft and caramelized, approximately 8–10 minutes. Add minced garlic and fresh thyme to the skillet during the last 2 minutes of cooking.
Once the dough cycle is complete, preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat.
Punch down the dough and transfer it to a floured surface. Roll out the dough into a 12-inch circle or oval, depending on your preference.
Carefully transfer the dough onto a sheet of parchment paper for easy handling.
Spread a light layer of olive oil over the top of the dough. Evenly distribute the caramelized red onions and sliced portabella mushrooms across the pizza.
Crumble chèvre (goat cheese) over the vegetables and then add shredded mozzarella cheese.
Sprinkle a pinch of salt and a few cracks of black pepper over the toppings.
Transfer the parchment paper and pizza onto the preheated pizza stone or baking sheet. Bake in the oven for 15–18 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Carefully remove the pizza from the oven and allow it to cool for 2–3 minutes before slicing and serving.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 329.7 g | 120% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 48.6 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1130 mg | 87% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2652 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
